Can I use chicken breasts instead of tenderloins?

Absolutely! Slice boneless, skinless chicken breasts into strips about 1-inch wide. You might need to adjust cooking time slightly as the thickness may vary. Just make sure the internal temperature reaches 165°F.

Why use saltines instead of breadcrumbs?

Saltines create a uniquely light, crispy texture that's different from traditional breadcrumbs. They also add a subtle savory flavor that complements the chicken perfectly. The result is a more delicate crunch that many people prefer over heavier breadcrumb coatings.

Can I make these gluten-free?

Yes! Use gluten-free saltine crackers and substitute the all-purpose flour with your favorite gluten-free flour blend. The texture may be slightly different, but they'll still be delicious.

How do I know when the oil is the right temperature without a thermometer?

Drop a small piece of bread into the oil - if it bubbles immediately and floats to the top while gradually turning golden brown within about 60 seconds, your oil is at the right temperature. If it browns too quickly, the oil is too hot; if it takes longer, the oil needs more heating time.

Saltine Crusted Chicken Tenders Recipe

Name: Saltine Crusted Chicken Tenders Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 2 pounds chicken tenderloins (tenders); 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon garlic powder; 1/4 teaspoon poultry seasoning; 1 chicken bouillon cube, crushed (or 1 teaspoon chicken bouillon powder); 2 sleeves saltine crackers (about 72 crackers); 2 large eggs, beaten until smooth; 1/2 cup all-purpose flour; Vegetable oil or peanut oil (enough for deep frying, about 2-3 inches deep)

These Saltine Crusted Chicken Tenders are a game-changer for dinner time! Perfectly seasoned chicken strips coated in a crispy, savory saltine cracker crust that delivers incredible flavor and crunch with every bite. The unique saltine coating creates a delightfully light yet satisfying crust that’s miles ahead of regular breadcrumbs. Ready in just 45 minutes, these tenders are perfect for busy weeknights when you want something homemade that doesn’t sacrifice on taste.

Why You’ll Love This Recipe

Superior Crunch Factor: The saltine crackers create an amazingly crispy exterior that stays crunchy longer than traditional breadcrumb coatings.
Flavor-Packed: Marinating the chicken in seasoning before breading means these tenders are seasoned from the inside out, not just on the coating.
Family Pleaser: Even the pickiest eaters will devour these! They’re familiar enough to appeal to children but flavorful enough to satisfy adults.
Versatile: These tenders work as a main dish, in sandwiches, chopped in salads, or as a hearty appetizer for gatherings.

Ingredients You’ll Need

Chicken tenderloins: The perfect size for even cooking and easy handling. They’re naturally tender and cook quickly.
Salt and black pepper: The foundation of good seasoning that enhances the natural flavor of the chicken.
Garlic powder: Adds savory depth without the bite of fresh garlic, which could burn during frying.
Poultry seasoning: This blend of herbs brings classic chicken flavor notes that work perfectly with the other seasonings.
Chicken bouillon: My secret weapon! It adds concentrated chicken flavor that makes these tenders taste incredibly savory.
Saltine crackers: The star ingredient! They create a uniquely light, crispy crust that’s different from anything else. Their subtle saltiness enhances the overall flavor.
Eggs: The essential “glue” that helps the cracker coating adhere perfectly to the chicken.
All-purpose flour: Creates the first layer of the dredging station, giving the egg wash something to cling to.
Oil for frying: Choose one with a high smoke point for the best results and cleanest flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Spicy Kick Version

Add 1/2 teaspoon of cayenne pepper to your seasoning mix and include a dash of hot sauce in the egg wash for tenders with serious heat.

Herbed Ranch Tenders

Mix 2 tablespoons of dry ranch seasoning into your saltine crumbs for a tangy, herb-infused coating that’s absolutely addictive.

Parmesan Garlic Upgrade

Add 1/3 cup of grated parmesan cheese and extra garlic powder to your cracker crumbs for an Italian-inspired variation.

Oven-Baked Alternative

If you prefer not to fry, arrange the breaded tenders on a baking sheet, spray or drizzle with oil, and bake at 425°F for about 15-18 minutes, flipping halfway through.

How to Make Saltine Crusted Chicken Tenders

Step 1: Season and Marinate

Mix salt, pepper, garlic powder, poultry seasoning, and crushed chicken bouillon in a small bowl. Toss with chicken tenders in a large bowl or zip-top bag, ensuring each piece is well coated. Let marinate for at least 20 minutes to allow the flavors to penetrate the meat.

Step 2: Prepare Coating

Crush the saltine crackers into fine crumbs using a food processor for best results, or place them in a zip-top bag and crush with a rolling pin. The finer the crumbs, the more even your coating will be.

Step 3: Set Up Dredging Station

Arrange three shallow dishes in a row: one with flour, one with beaten eggs, and one with crushed saltine crackers. This assembly line makes the coating process quick and efficient.

Step 4: Bread the Chicken

Working with one tender at a time, coat it first in flour (shaking off excess), then dip it in egg wash until fully coated, allowing excess to drip off. Finally, press it into the saltine crumbs, ensuring an even coating on all sides. Place breaded tenders on a baking sheet.

Step 5: Fry to Golden Perfection

Heat 2-3 inches of oil in a dutch oven to 365°F. Fry 3-4 tenders at a time (don’t overcrowd!) for about 4 minutes until they’re a beautiful golden brown and reach 165°F internally. Transfer to a rack-lined pan to drain excess oil while maintaining crispiness.

Step 6: Keep Warm and Serve

Place cooked tenders in a warm oven (about 200°F) while finishing the remaining batches. This keeps them crispy and warm until serving time.

Pro Tips for Making the Recipe

Temperature Matters: Use an instant-read thermometer to maintain oil at 365°F. Too hot and the outside burns before the inside cooks; too cool and the tenders absorb too much oil.
Don’t Skip the Marinating: Those 20 minutes make a huge difference in flavor penetration.
Crumb Texture: Crush saltines to a medium-fine texture—not powder but not chunky either—for the perfect crunch.
Hands Clean Technique: Use one hand for wet ingredients (egg) and one for dry ingredients (flour, crumbs) to prevent creating a gummy mess on your fingers.
Proper Draining: Always drain on a wire rack, not paper towels, to maintain crispiness on all sides.

How to Serve

Main Dish Pairings

Serve these crispy tenders with classic sides like homemade mac and cheese, coleslaw, or potato salad for a comfort food feast that everyone will love.

Dipping Sauce Options

These tenders shine with honey mustard, ranch, BBQ sauce, or buffalo sauce. For something different, try a sriracha mayo or honey sriracha for sweet heat.

Make It a Meal

Turn these tenders into amazing chicken sandwiches on soft buns with lettuce, tomato, and your favorite sauce. They also make incredible chicken and waffles for brunch!

Make Ahead and Storage

Storing Leftovers

Store cooled tenders in an airtight container in the refrigerator for up to 3 days. Separate layers with parchment paper to prevent them from sticking together.

Freezing

These tenders freeze beautifully! Arrange cooled tenders on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep for up to 2 months.

Reheating

For maximum crispiness, reheat in a 375°F oven for 10-15 minutes. If reheating from frozen, add about 5 minutes to the time. Avoid microwaving if possible as it makes them soggy.

FAQs

Can I use chicken breasts instead of tenderloins?

Absolutely! Slice boneless, skinless chicken breasts into strips about 1-inch wide. You might need to adjust cooking time slightly as the thickness may vary. Just make sure the internal temperature reaches 165°F.
Why use saltines instead of breadcrumbs?

Saltines create a uniquely light, crispy texture that’s different from traditional breadcrumbs. They also add a subtle savory flavor that complements the chicken perfectly. The result is a more delicate crunch that many people prefer over heavier breadcrumb coatings.
Can I make these gluten-free?

Yes! Use gluten-free saltine crackers and substitute the all-purpose flour with your favorite gluten-free flour blend. The texture may be slightly different, but they’ll still be delicious.
How do I know when the oil is the right temperature without a thermometer?

Drop a small piece of bread into the oil – if it bubbles immediately and floats to the top while gradually turning golden brown within about 60 seconds, your oil is at the right temperature. If it browns too quickly, the oil is too hot; if it takes longer, the oil needs more heating time.

Final Thoughts

These Saltine Crusted Chicken Tenders are truly special – they take a familiar favorite and elevate it with a unique coating that delivers incredible texture and flavor. The simple ingredient list belies how amazingly delicious these tenders turn out. Make these once, and I guarantee they’ll become a requested favorite in your dinner rotation. The extra few minutes to marinate and create the perfect crust are absolutely worth it when you bite into that juicy chicken wrapped in crispy, seasoned saltine coating!